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Started cooking in the Navy, cooked at many different restaurants over 12 years, cooked for U.S. Air Force for 4 years, hired as Executive Chef for a midwestern university, served proudly and happily there for over 2 years, helping to rebuild their dining services dept, and creating new administrative proceedures for product and waste control as well as new recipes. I owe a lot of honing my culinary skills to my former Director of Dining Services at that university..."Mise En Place," Bossman!! Recently hired as Head Cook for the Senior Center on the local Indian Reservation.